View Single Post
  #1 (permalink)   Report Post  
Old 03-03-2021, 03:18 AM posted to alt.food.mexican-cooking
Christal Bowman Christal Bowman is offline
external usenet poster
 
Join Date: Mar 2021
Posts: 2
Default Instant taco stand:

On Saturday, July 26, 2003 at 9:09:35 PM UTC-4, Thomas Nofsinger wrote:
Speedy Gonalzesses Receipes
Virginia Beach, VA

Hot Sauce:
1 #10can Tomato Paste & #10can water
1/2 cup Red pepper powder
1/4 cup Jalapenos miniced
1/2 cup Black pepper
1/8 cup Salt
Encherito Sause:
1 #10can Tomato Paste & #10can water
3/4 cup Chili powder
1/4 cup Black pepper
1/4 cup Salt
1/8 cup Garlic miniced
Chile:
1 #10can Tomato Paste & #10can water
3lbs cooked and ground pinto beans
2 handfuls of onions
1 sauce pan cooked meat (whatever size that pan is)
1 cup chile powder
1/8 cup garlic
1 cup green peppers
Cheese Dip:
2 lbs Cheese - process cheese
suggestion American, Velveeta, Land of Lakes pepper/mexican, pepperjack
1 cup Onions miniced
1 cup Mayonoise
2 cup warm water
1/2 cup Hot peppers miniced
1/8 teaspoon Black peppers
Beans:
25lbs washed Pinto Beans
1/4 cup Black pepper
1/3 cup Red pepper
1/8 cup Garlic
2 Large White Onions
3/4 cup salt
cook about 2 hours
cool 1 hour, then grind
Meat:
50lbs meat
1/3white container onions (whatever size that is)
slow cook, remove grease
3/4 cup salt
1/2 cup black pepper
1/8 cup garlic
Rice:
2 cups rice
pinch of salt
8 cups water
cook at low heat
add sauce